I am an avid cookbook collector. It all started when I was 12 and my parents gave me a cream cheese cookbook for Christmas and it just kept growing from there! My culinary library has expanded to include pretty much any cuisine, cooking technique, or food you can think of. And while I love to experiment with these recipes, I still have a special place in my heart for those tried and true family recipes handed down to me from my parents and grandparents.
I have many fond memories that involve food and family. Memories like spending afternoons stuffing and folding perogies with Grandma and Grandpa Bloudoff in their little East Vancouver kitchen, enjoying them for lunch along with my grandpa’s Doukhobor borscht, then taking home bags of those perogies and jars full of soup. Or all the canning and preserves that my mom, my uncle, and my grandpa would make – peaches, apricots, and cherries from the Okanagan, green beans grown in my uncle’s garden, and the best sweet pickle mix you have ever tasted. And I can’t forget all of the side dishes that make it into every family holiday meal!
I’m grateful for all of the recipes and cooking skills that were passed on to me. Sharing food traditions is a huge part of forming connections with family, friends, and culture. It’s also an important part of healthy eating and having a healthy relationship with food. It’s something that I draw from not only in my own personal life, but also as a dietitian.
One of my favourite family recipes comes from my mom’s mom – salmon loaf. When my mom was a kid, they would make salmon loaf from salmon that my grandpa had caught and canned himself. I now make it with canned salmon from the store because I am no fisherwoman. It makes a great, easy weeknight meal paired with some steamed rice and your favourite vegetables. Try it out instead of meatloaf one night – it might just become a new family tradition for you, too.
Serves 4 – 6
- 2 cans (213 g) salmon (sockeye, pink, or other)
- 6 – 7 soda crackers, crumbled
- 1 tsp lemon juice
- 3 tbsp milk
- 1 tbsp melted butter
- pepper to taste
- 2 eggs
- Preheat oven to 375 degrees F.
- Mix all ingredients, except eggs.
- Beat eggs until fluffy, then fold into mixture.
- Spread mixture into small loaf pan.
- Bake for 45 minutes, or until golden and crispy on top.
Tip: Canned sockeye salmon is great in this recipe, but can be expensive. Choose canned pink salmon for a more budget-friendly – but equally delicious – version.
Tip: Add fresh or dried herbs like dill, parsley, or basil, or some chopped green onion to change up the flavour.
About Marianne Bloudoff
Born and raised in BC, Marianne moved from Vancouver to Prince George in January 2014. She is a Registered Dietitian with Northern Health's population health team. Her passion for food and nutrition lured her away from her previous career in Fisheries Management. Now, instead of counting fish, she finds herself educating people on their health benefits. In her spare time, Marianne can be found experimenting in the kitchen and writing about it on her food blog, as well as exploring everything northern B.C. has to offer.